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Title: Consumer profile: blackberry processing with different types of sugars
Keywords: Blackberry juice - Sensory analysis
Processing jelly
Rubus spp
Suco de amora - Análise sensorial
Issue Date: 2020
Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Citation: SUÁREZ, N. F. et al. Consumer profile: blackberry processing with different types of sugars. Food Science and Technology, Campinas, 2020. DOI: 10.1590/fst.23020.
Abstract: Due to its high medicinal and nutritional values, blackberries have become increasingly interesting to producers and consumers. People are looking for healthier options to consume sugar with greater nutritional enrichment. However, replacement of the type of sugar is associated with significant changes in some parameters, finding suitable replacements that result in satisfactory products can be challenging. The aim of this study was to evaluate the influence of different sugars (white refined sugar, white crystal sugar, demerara sugar, brown sugar and coconut sugar) on the physicochemical, physical and sensory aspects of blackberry juices and jellies. The type of sugar influenced the physicochemical and physical characteristics of blackberry jelly and juice, which reflected the differences in acceptability of the final product. Information on the type of sugar and its benefits influenced the sensory acceptance of blackberry jelly and juice.
Appears in Collections:DCA - Artigos publicados em periódicos

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